Welcome to the ultimate guide for creating the most delightful Blueberry Buckle! Imagine a soft, tender, and incredibly buttery coffee cake bursting with juicy blueberries, all crowned with a sweet, cinnamon-infused crumb topping. This isn’t just a recipe; it’s an experience, a perfect blend of comfort and flavor that transforms any morning or afternoon into a special occasion. Whether you’re gathering with family for brunch, enjoying a quiet moment with a cup of coffee, or simply craving something sweet, this Blueberry Buckle delivers pure satisfaction every single time. Its rustic charm and irresistible taste make it a beloved classic that stands the test of time, promising to become a cherished addition to your baking repertoire. Get ready to bake a masterpiece that tastes as good as it smells!
THE ULTIMATE BLUEBERRY BUCKLE COFFEE CAKE
This recipe truly sets itself apart as the best Blueberry Buckle you’ll ever bake. It features a homemade coffee cake base that’s exceptionally soft and rich, generously studded with vibrant blueberries. The crowning glory is a perfectly sweet, crisp crumb topping, subtly spiced with cinnamon, adding an extra layer of texture and warmth. One of the best aspects of this recipe is its incredible versatility: you can effortlessly prepare it using either fresh, seasonal blueberries or convenient frozen berries. This means you don’t have to wait for summer to enjoy this comforting treat – it’s a delightful option for any time of year, bringing a taste of sunshine to your table no matter the season. The robust flavor of blueberries, combined with the tender cake and crunchy streusel, creates a harmonious dessert that’s both elegant and approachable.
FREQUENTLY ASKED QUESTIONS ABOUT BLUEBERRY BUCKLE
A Blueberry Buckle is a delightful, single-layered cake or coffee cake that’s generously embedded with fresh (or frozen) blueberries and topped with a sweet, buttery crumble. It’s a classic American dessert, often enjoyed for breakfast, brunch, or as a comforting snack. The blueberries “buckle” or sink slightly into the cake as it bakes, creating a unique texture and appearance beneath the streusel topping. In some regions, particularly in New England, it might occasionally be referred to as a “Blueberry Grunt,” though this term more commonly applies to a similar fruit dessert cooked on the stovetop with a dumpling-like topping.
While the terms are often used interchangeably, especially for fruit-filled coffee cakes, there’s a subtle distinction. Traditionally, a buckle specifically features fruit that is mixed into the batter and topped with a streusel or crumb topping. As the cake bakes, the fruit (like blueberries) softens and causes the top of the cake to “buckle” or collapse slightly, creating an uneven, charmingly rustic surface. A general “coffee cake,” on the other hand, refers to any cake typically served with coffee, often spiced and topped with streusel or glaze, but it doesn’t necessarily contain fruit mixed into the batter itself. Many buckles are a type of coffee cake, but not all coffee cakes are buckles.
The name ‘buckle’ is quite charming and visually descriptive. From what culinary historians and avid bakers suggest, the cake gets its name because the generous amount of fruit baked into the batter, combined with the weight of the crumb topping, causes the cake’s surface to “buckle,” “sag,” or develop indentations during the baking process. This creates a slightly uneven, rippled appearance that is characteristic of this particular dessert. It’s a testament to the abundant fruit and the rustic, home-baked nature of the treat, where perfection lies in its unpolished, comforting charm.
In many baking recipes, especially those with thinner batters, coating fruits like blueberries in a thin layer of flour is a common and effective trick. This process helps to prevent the fruit from sinking to the bottom of the cake during baking, ensuring even distribution throughout. The flour creates a barrier that helps the blueberries cling to the batter. However, for this particular Blueberry Buckle recipe, the batter is designed to be exceptionally thick. Its robust consistency naturally holds the blueberries suspended, making the step of flour-coating entirely unnecessary. You can simply add the blueberries directly to the prepared batter without worry.
Absolutely, this recipe works beautifully with both fresh and frozen blueberries, giving you the flexibility to bake it year-round. If you’re using fresh blueberries, ensure they are thoroughly washed and gently patted dry to remove any excess moisture. There’s no need to adjust the quantity; simply use the same amount (2 cups) as you would for frozen blueberries. Using fresh blueberries, especially when they are in season, enhances the vibrant flavor and juicy texture of the buckle, making it an even more delightful treat.
Yes, Blueberry Buckle freezes exceptionally well, making it a fantastic make-ahead option or a way to enjoy a smaller portion over time. To freeze, ensure the cake has cooled completely to room temperature. Then, wrap individual slices or the entire cake (if storing whole) very tightly in plastic wrap, making sure to eliminate as much air as possible. Follow this with a layer of aluminum foil for extra protection against freezer burn. Properly wrapped, the cake can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it at room temperature or gently warm slices in the microwave or oven until heated through.
To maintain its optimal moist texture and fresh flavor, leftover Blueberry Buckle should be stored at room temperature. Simply cover the cake tightly with plastic wrap or place it in an airtight container. It will remain delicious for up to 3 days on your counter. It is generally not recommended to store homemade cakes like this in the refrigerator. The cool, dry air of a fridge tends to draw moisture out of baked goods, causing them to dry out quickly and lose their tender crumb. If you prefer it slightly warm, a quick reheat in the microwave or a warm oven will bring it back to its freshly baked glory.
ESSENTIAL INGREDIENTS FOR YOUR BLUEBERRY BUCKLE
Crafting the perfect Blueberry Buckle starts with selecting high-quality ingredients. Each component plays a vital role in achieving that coveted moist crumb, juicy fruit, and irresistible streusel. Pay attention to the details to ensure your buckle is nothing short of spectacular. Below is a visual overview of the key ingredients that will bring this delightful coffee cake to life.
HOW TO BAKE THE PERFECT BLUEBERRY BUCKLE
Baking this Blueberry Buckle is a straightforward and rewarding process. Follow these detailed steps to ensure a delicious, perfectly textured cake every time. The key is to work carefully and pay attention to the consistency of your batter and crumb topping.
Before you begin, ensure your oven is accurately preheated to 375°F (190°C). This ensures the cake starts baking at the correct temperature, leading to even rising and a golden crust. Prepare a 9-inch square baking dish by lightly coating it with nonstick cooking spray. You can also line the bottom with parchment paper for easier removal, if desired. In a medium-sized mixing bowl, combine the dry ingredients for the cake: 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Use a fork or a whisk to thoroughly combine these ingredients, ensuring the leavening agent (baking powder) is evenly distributed throughout the flour. This step is crucial for an even rise.
Next, move on to the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer in a separate large bowl, beat together ¼ cup of oil, 1 large egg, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat these ingredients on medium speed until the mixture is light, fluffy, and well combined, which usually takes about 2-3 minutes. This creaming process incorporates air, contributing to the cake’s tender texture.
Now, it’s time to combine the wet and dry mixtures. With the mixer on low speed, alternately add the flour mixture and ¾ cup of half and half (or milk) to the sugar/oil mixture, beginning and ending with the flour mixture. This means you’ll add about a third of the flour, mix until just combined, then half of the half and half, mix, another third of the flour, the remaining half and half, and finally, the last third of the flour. Be careful not to overmix the batter at this stage; mix only until the ingredients are just incorporated. Overmixing can develop the gluten in the flour, leading to a tough cake.
You’ll notice that the batter will be quite thick, which is exactly what we want for a buckle as it helps suspend the blueberries. At this final stage, gently stir in 2 cups of fresh or frozen blueberries by hand. Use a spatula to fold them in carefully, mixing only until they are just combined into the batter. This prevents crushing the berries and ensures they are evenly distributed without tinting the entire batter blue. Once combined, spread the thick, fruit-filled batter evenly into your prepared 9×9-inch baking dish. Use the back of a spoon or a spatula to smooth the top as much as possible.
Now, prepare the star of the show: the crumble topping. In a small bowl, combine ⅓ cup of granulated sugar, ½ cup of all-purpose flour, and 1 teaspoon of ground cinnamon. Stir these dry ingredients together with a fork. Then, add 4 tablespoons of cold, salted butter, cut into small cubes. Using a fork, a pastry cutter, or even your fingertips, work the butter into the flour mixture. The goal is to break down the butter until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This process creates that irresistible, golden-brown, and slightly crisp topping after baking.
Generously sprinkle the prepared crumb topping evenly over the surface of the cake batter in the baking dish, covering it from edge to edge. Transfer the baking dish to the preheated oven and bake for approximately 40-45 minutes. The exact baking time may vary depending on your oven, so keep an eye on it. The cake is ready when the top is beautifully golden brown, and a wooden toothpick inserted into the center of the cake (avoiding a blueberry) comes out clean, indicating the cake is cooked through.
Once baked, remove the Blueberry Buckle from the oven and place it on a wire rack to cool. It’s crucial to allow the cake to cool for at least 10-15 minutes before attempting to slice and serve. This cooling period allows the cake to set, making it easier to cut clean slices and preventing it from crumbling. This particular cake has a delightful, somewhat dense texture, making it incredibly satisfying. We suggest slicing it into 12 smaller, manageable pieces, perfect for sharing or enjoying as a slightly more modest serving. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
EXPLORE MORE DELICIOUS BLUEBERRY RECIPES!
If you’ve fallen in love with the luscious flavors of blueberries, you’re in luck! There’s a whole world of blueberry-infused delights waiting to be discovered. Expand your baking horizons with these fantastic recipes that celebrate the sweet and tangy goodness of blueberries in various forms:
- Blueberry Muffin Cake: All the charm of a muffin, in a convenient cake form.
- Blueberry Pie Filling: Perfect for pies, tarts, or simply spooning over ice cream.
- Blueberry Yum Yum: A no-bake, layered dessert that’s incredibly easy and utterly delicious.
- Lemon Blueberry Coffee Cake: A bright and zesty twist on the classic coffee cake.
- Biscuit Blueberry Cake with Bisquick: A quick and simple cake for when you need a blueberry fix fast.
- Blueberry Cheesecake Crescent Rolls: A delightful fusion of flavors in a flaky pastry.
- Lemon Blueberry Muffins: A timeless classic, perfect for breakfast or a snack.
This recipe was originally published in June 2018 and has been updated with fresh photos and republished in March 2024 to provide you with an even better baking experience. Enjoy perfecting this timeless dessert!
The Best Blueberry Buckle
Experience the best Blueberry Buckle! This recipe yields a soft and buttery coffee cake generously stuffed with sweet blueberries and finished with a perfectly golden, sugary crumb topping.
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Servings:
12
Author:
Brandie Skibinski
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup oil
- 1 large egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¾ cup half and half (or milk – half & half will make it more moist)
- 2 cups fresh or frozen blueberries
For the crumble topping:
- ⅓ cup sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 Tablespoons salted butter, cut into small cubes
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9×9-inch square baking dish with nonstick cooking spray to prevent sticking.
In a medium bowl, thoroughly combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt using a fork or whisk until all ingredients are evenly distributed.
In a large mixing bowl (or the bowl of a stand mixer), beat together ¼ cup of oil, 1 large egg, 1 cup of sugar, and 1 teaspoon of vanilla extract. Mix on medium speed until the mixture is light, fluffy, and well combined, approximately 2-3 minutes.
Gradually add the flour mixture and ¾ cup of half and half to the wet ingredients, alternating between them. Begin and end with the flour mixture, mixing only until just combined after each addition. Be careful not to overmix.
The batter will be notably thick. Gently fold in 2 cups of fresh or frozen blueberries by hand using a spatula, mixing just until they are evenly distributed.
Evenly spread the thick blueberry batter into the prepared 9×9-inch baking dish.
To make the crumble topping, combine ⅓ cup of sugar, ½ cup of all-purpose flour, and 1 teaspoon of cinnamon in a small bowl. Add 4 tablespoons of cold, cubed salted butter.
Using a fork, a pastry cutter, or your fingertips, cut the butter into the flour mixture until it forms a crumbly texture with some small pea-sized pieces remaining.
Evenly sprinkle the prepared crumble topping over the cake batter in the baking dish.
Bake the cake for approximately 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding a blueberry) comes out clean.
Allow the buckle to cool on a wire rack for at least 10 minutes before slicing and serving. This resting period allows the cake to set properly.
Video Tutorial
Course:
Breakfast, Dessert
Cuisine:
American
Nutrition Facts (Estimated Per Serving)
Calories: 299 kcal
| Carbohydrates: 47g
| Protein: 3g
| Fat: 11g
| Sodium: 127mg
| Fiber: 1g
| Sugar: 24g
Nutritional Disclaimer
Please note that “The Country Cook” is not a certified dietician or nutritionist. The nutritional information provided here is an estimate calculated based on the ingredients listed and should be considered as such. If precise calorie counts and other nutritional values are crucial for your dietary needs, we highly recommend running the ingredients through your preferred online nutritional calculator. Keep in mind that nutritional values can fluctuate significantly depending on the specific brands and types of ingredients used in your preparation.
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Recipe adapted from King Arthur Flour, a trusted source for baking excellence.